FROZEN SALADS
Reading edition
Chicken Salad
4 cups cooked chicken 4 cups celery ¼ cup finely-chopped sweet cucumber pickles ⅔ cup cooked salad dressing 1 tbs. lemon juice Salt and pepper to taste 2 tbs. mayonnaise dressing
Cut chicken in ½-inch pieces and cut celery in small pieces. Mix together. Add pickles, cooked salad dressing, and lemon juice. Mix by tossing together with two forks. Add mayonnaise. Freeze.
Frozen Cheese Salad
¾ lb. roquefort cheese 1½ cups butter 1 tsp. paprika 1½ tsp. salt ⅛ tsp. red pepper 2 tbs. chopped olives or pickles or chives 1 cup cream
Shred cheese and beat it thoroughly with the butter, add the seasoning, olives, and cream. Freeze.
Frozen Cheese Salad
¼ cup scalding milk ½ lb. roquefort cheese 1 cup whipping cream 3 tbs. crushed and drained pineapple 6 chopped stuffed olives
Mash the cheese with a fork, add the scalding milk, and work to a smooth paste. Add the crushed pineapple and chopped olives, then fold in the cream whipped until it holds its shape. Freeze.
Frozen Cheese and Prune Salad
1½ cups cooked prune pulp 4 tsp. lemon juice 1½ tbs. sugar ⅓ cup finely-chopped pecans ½ cup mild American cheese, freshly grated ½ cup whipping cream
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Remove the stone from cooked prunes and rub through a sieve, enough to measure 1½ cups. Add the lemon juice, sugar, and pecans. Fold the grated cheese into the cream whipped but not stiff. Freeze.
Frozen Fruit Salad
1 cup grated canned pineapple 1 cup white grapes (Seeds removed and chopped fine) 1 cup sliced bananas 1 tsp. salt ½ cup powdered sugar 1 cup orange juice and pulp ¼ cup lemon juice 1 cup apples (chopped fine) ½ cup English walnuts (chopped fine) 2 tbs. powdered gelatine
Mix the fruit, celery, and nuts. Season with salt and sugar. Add gelatine which has been softened in 2 tbs. cold water and dissolved over boiling water. Freeze.
Frozen Fruit Salad
4 beaten egg yolks ¼ cup sugar ¼ cup vinegar or lemon juice ⅛ tsp. salt 2 cups whipping cream
Mix the beaten egg yolks with the sugar, add the vinegar or lemon juice and salt, and cook in a double boiler until thick, stirring occasionally. Cool and add the cream which has been whipped until thick. Add the following:
3 cups diced, drained, canned pineapple ½ cup cut maraschino cherries 12 marshmallows cut into pieces 1 cup blanched and chopped almonds or other nut meats
Mix and freeze.
Frozen Tomato Salad
7 cups tomato juice and pulp 1 tsp. minced onion 3 tbs. sugar ½ tsp. paprika 1 tbs. vinegar 1 tsp. salt ¼ tsp. black pepper
Press tomatoes through a sieve, add paprika, onion, vinegar, sugar, salt, and pepper. Let stand 1 hour. Freeze.
Frozen Vegetable Salad
1 cup cottage cheese 1 tbs. mayonnaise 1 tsp. salt 1 cup canned or diced fresh tomatoes 2 tbs. minced red pepper 2 tbs. minced green pepper 1 cup whipping cream ½ cup cooked and chopped green beans
Break up the cottage cheese and stir in the mayonnaise and salt. Run the canned tomatoes through a sieve to remove the more solid parts. Fresh tomatoes are peeled, diced quite finely, and used without draining. Add the chopped green beans and minced peppers to the cottage cheese mixture. Whip the cream and fold in last. Freeze.
Miss B. Hammer, Iowa.
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